Active Time

　　15 min

　　Total Time

　　15 min

　　Cumin makes this easy stir-fry exceptionally fragrant, while the last-minute addition of celery leaves creates a counterpoint of aromatic freshness.

　　

Ingredients

Makes 1 serving

　　6 ounce steak such as blade or flank (trim any fat and gristle)

　　2 1/2 teaspoon reduced-sodium soy sauce, divided

　　1/2 teaspoon cornstarch, divided

　　2 tablespoon Chinese rice wine or medium-dry Sherry

　　2 teaspoon vegetable oil, divided

　　1/2 teaspoon minced peeled ginger

　　1/2 teaspoon minced garlic

　　1/8 teaspoon cumin seeds

　　1/8 teaspoon hot red-pepper flakes

　　2 celery ribs, sliced diagonally 1/4 inch thick, leaves chopped and reserved separately

　　Equipment: a well-seasoned 12- to 14-inch flat-bottomed wok or a 12-inch heavy skillet

　　

Step 1

Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.

　　

Step 2

Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.

　　

Step 3

Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.

　　

Step 4

Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.

　　

Step 5

Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.

　　

Nutrition Per Serving

Per serving: 410 calories

　　22 g fat (6 g saturated)

　　58 mg cholesterol

　　896 mg sodium

　　8 g carbohydrates

　　2 g fiber

　　37 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/764784/2?mbid=HDEPI) ›

　　Serve with:

　　steamed white rice